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Chop Suey

A favorite of American-Chinese cuisine.

Yield: Serves 4


  • 2 Tbs. vegetable oil
  • 4 celery stalks, diagonally sliced
  • 1 onion, thinly sliced
  • 1/2 pound pork or other meat
  • 1 cup mushrooms, thinly sliced
  • 1 green or red bell pepper, thinly sliced
  • 1 cup bean sprouts
  • 1 cup beef stock
  • 1 Tbs. cornstarch
  • 2 Tbs. soy sauce
  • 2 large green onions, diagonally sliced
  • Salt to taste
  • Freshly ground black pepper to taste


  1. Cut the pork (or other meat) across the grain into small, thin strips.
  2. In a large, heavy skillet, preferably of cast iron, or in a wok, heat the oil over high heat until it is smoking hot
  3. Do not leave the pan unattended for even a minute; hot oil can ignite
  4. Add the celery and onion and cook briskly, stirring and tossing furiously, for about 2 minutes
  5. Add the pork, mushrooms, and pepper and continue cooking over high heat, tossing and stirring all the while, for about 3 minutes more, until the meat is cooked through
  6. Add the bean sprouts and cook, tossing for 1 minute
  7. Quickly stir the broth, cornstarch, and soy sauce together until blended
  8. Add to the other ingredients along with the green onion, and cook for 1 minute more, until thickened
  9. Season with salt and pepper to taste, and serve over rice

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posted Nov 22nd, 2008 9:46 pm


Absolutely delicious and very filling


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